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**12** 

*Poland* 

**Photofermentative Hydrogen Generation in** 

Krystyna Seifert, Roman Zagrodnik, Mikołaj Stodolny and Marek Łaniecki

*Faculty of Chemistry. A. Mickiewicz University, Poznań,* 

**Presence of Waste Water from Food Industry** 

Constantly increasing demand for energy has created extensive consumption of fossil fuels and the thread of their exhaustion has became a serious concern. At the same time it has been an inspiration for search for new, environmental friendly energy sources, out of which hydrogen seems to be one of the most promising. It is easily accessible, harmless, renewable and effective (high heat of combustion) energy carrier (Ball, 2009). Within the numerous methods of hydrogen production, biological methods (so called "green technology") have gained substantial importance. These methods consist of fermentative decomposition of organic substances, biophotolysis of water by algae and cyanobacteria, decomposition of organic compounds by photosynthetic bacteria and two-stage hybrid systems with fermentative and photosynthetic bacteria (Waligórska, 2006, Koku, 2002, Su,

Photofermentation represents the process where heterotrophic bacteria in the presence of light decompose organic substances and produce hydrogen and CO2. It has been already shown that purple non-sulphur bacteria *Rhodobacter sphaeroides* act as efficient biocatalyst in the process of hydrogen production from the wastes coming from breweries and dairy industry. Brewery wastes carry high concentration of organic compounds (COD 0.8- 2.5kg/hl of beer) and represent high volumes (1.3-1.8 hl/hl of beer). The amount of waste during beer production is enormous and equals the amount of water applied for production diminished with water present in beer (usually 3-4 hl of waste per 1 hl of beer). A chemical composition of waste strongly depends on the kind of beer produced and fermentation degree. Such waste can contain aminoacids, proteins, organic acids, sugers, alcohols, as well as vitamins of the B group. (Wojnowska-Baryła, 2002, Srikanth, 2009, Cui, 2009) As far as dairy wastes are concerned, they contain an average of 5-50 g O2 /l. These wastes are mainly composed of remaining of milk, fats and whey. Typical Polish dairy produces 450-600 m3 of wastes per day, half of which goes directly to rivers, lakes and to the ground. These wastes easily undergo fermentation, which causes acidification, intense oxygen consumption, bottom sedimentation and growth of fungi. The organics in both dairy and brewery wastes represent the efficient substrate for *Rhodobacter sphaeroides* and seem to be a promising source for energy production. The efficient use of food wastes in hydrogen generation with

**1. Introduction** 

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